Sweet Corn Chowder with Pasta Shells
|Green pepper||1 Small|
|Potatoes||1 Pound, peeled and diced (450 Grams)|
|Sweetcorn||12 Ounce (350 Grams / 2 Cups, Canned / Frozen)|
|Onion||1 , chopped|
|Celery stick||1 , chopped|
|Bouquet garni||1 (Bay Leaf, Parsley Stalks And Thyme)|
|Chicken stock||1 Pint (600 Milliliter / 2 1/2 Cups)|
|Skimmed milk||1⁄2 Pint (100 Milliliter / 1 1/4 Cups)|
|Pasta shells||2 Ounce (50 Grams, Small Ones)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Smoked turkey rashers||5 Ounce, diced (150 Grams)|
|Black pepper||To Taste|
|Bread sticks||4 (For Serving)|
1. Halve the green pepper, then remove the stalk and seeds. Cut the flesh into small dice, cover with boiling water and stand for 2 minutes. Drain and rinse.
2. Put the potatoes into a saucepan with the sweetcorn, onion, celery, green pepper, bouquet garni and stock. Bring to the boil, cover and simmer for 20 minutes until tender.
3. Add the milk and season with salt and pepper. Process half of the soup in a food processor or blender and return to the pan with the pasta shells. Simmer for 10 minutes.
4. Fry the turkey rashers in a non-stick frying pan for 2-3 minutes. Stir into the soup. Season to taste and serve with bread sticks.